Easy Protein Bagels without Dairy

Make mornings better with these easy protein bagels without dairy! Unlike other protein bagels that use either Greek yoghurt or cottage cheese to increase the macronutrient, this protein bagel is dairy-free, and ridiculously simple to whip up. If you're craving a bagel and can't be bothered jumping to the shops to purchase one, you can easily make this high protein bagel with just a few pantry staple ingredients.

Ingredients

Instant Dried Yeast. This is the key ingredient that helps the bagels rise and become airy. You need to make sure the yeast is active (it should foam in warm water) otherwise the bagels won't have their classic texture.

I use Lowan's Instant Dried Yeast which is cost effective for large amounts, however, if you don't plan on baking bread often, I suggest the single packets you find in the 7g packets

Sugar. A small amount of sugar activates the yeast and enhances the flavour.

Warm water. Used to activate the yeast and bring the dough together; ensure it's not too hot to avoid killing the yeast. I recommend ½ cup of boiling water with ¾ cup tap water.

Bread flour. Provides structure and chewiness. I use flour listed as "OO" which is slightly more expensive, but provides a silky texture that's plush and chewy without being dense. All-purpose flour can be used, but the texture may differ slightly.

Vegan protein powder. Boosts the protein content of the bagels; any unflavored or lightly flavored protein powder works well, but avoid whey as the milk content in it can impact the overall texture and taste of the bagels.

Salt. Enhances the flavour of the dough and helps to strengthen the gluten in the flour allowing the dough to maintain structure while rising and baking.

Please check the recipe card for full list of ingredients and quantity.

How to make homemade bagels

Step 1: In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy. This ensures the yeast is active and ready to leaven the dough. If it's not bubbly, the bagels may be flat.

In a large mixing bowl, whisk together the bread flour, vegan protein powder, and salt. This evenly distributes the ingredients and prevents clumps.

Step 2: Gradually pour the yeast mixture into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.

As you can see from the image, most of the ingredients are mixed in together making it easy to remove and place on a floured surface in step 3.

Step 3: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. To knead, grab the furthest part of the dough, bring it toward you and fold onto the close area, push back toward the original point using your palm. Then, rotate the dough a quarter and repeat.

Add small amounts of flour as needed if the dough is too sticky.

I don't recommend using a stand mixer as you can't get a feel for how sticky the dough is. When the dough feels sticky on your hands, add another sprinkle of flour and repeat (this is why I recommend an additional 60g, but you might need more/less depending on climate).

Step 4: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until it doubles in size.

Step 5: Punch down the risen dough to remove excess air. Divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the centre with your finger. Gently stretch and shape the dough into a bagel shape.

Step 6: Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let them rest for 15–20 minutes while you prepare the water bath.

If you're in a warm climate, consider refrigerating the dough at this stage as it can be sticky and difficult to form into a bagel shape. I recommend doing this for at least 30 minutes or overnight.

Step 7: Bring a large pot of water to a gentle boil. Add a pinch of salt if desired.

Add a light sprinkling of flour to the bagels then boil, 2–3 at a time, for 1 minute on each side. This step helps create the bagel’s chewy texture.

Step 8: Preheat your oven to 220°C (425°F). Sprinkle a layer of flour onto the baking sheet and place the boiled bagels back on. If you want, you can sprinkle your favourite toppings (like an Everything but the Bagel) Bake for 20 minutes or until golden brown and a clean skewer is pulled.

I recommend placing the bagels on a low rack in the oven so the bottom gets a good amount of heat to form a crust (I've done it on the top a couple of times and the bottom was still soggy and the top was overcooked).

Step 9: Let the bagels cool on a wire rack before slicing. Enjoy as-is or with your favourite toppings.

Storing bagels

At room temperature

Store plain bagels in an airtight container or a resealable bag at room temperature for up to 2 days. To keep them from drying out, ensure they’re completely cooled before storing.

In the fridge

Place bagels in an airtight container or wrap them tightly in plastic wrap and store them in the fridge for up to 5 days. Note that refrigeration can make bagels slightly dry, so toasting them before serving is recommended.

In the freezer

Freeze bagels by wrapping each one individually in plastic wrap or parchment paper, then placing them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. For convenience, slice the bagels before freezing so you can toast them straight from the freezer.

With fillings

If you've pre-filled bagels with toppings, you can wrap it tightly in plastic wrap or parchment paper and place it in an airtight container in the fridge. I would recommend consuming within 24 hours otherwise the texture of the bagel will deteriorate. It will still be safe to eat for 3-4 days depending on the filling.

Consider storing the fillings separately to maintain freshness and assemble the bagels just before eating.

Reheating/toasting bagels

From room temperature or fridge

Slice the bagel and toast in a toaster, toaster oven, or under a grill/broiler until crisp and warm. This refreshes the texture and flavour.

From frozen

Place frozen bagels directly into the toaster or oven without thawing. Toast or heat at 180°C (350°F) for 5–10 minutes until warmed through.

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I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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